-13 Below...and Piglets

So here we are two weeks later and I figured it’s about time that we posted some pictures of the farrowing that happened on the 14th, the coldest night of the season so far. The day after the last post.  Bungie had a long and difficult time that started somewhere around the time the Pat’s scored their 1^st touchdown against the Broncos on Saturday night and didn’t end until the next morning around 09:00. Charlie from Tandem Glass assisted until about 1:30 in the morning and then Christine took over at 5:30 a.m.  It was -13 when I went inside. She gave birth to 6 piglets and at this point we have four survivors. The two smallest ones succumbed to the weather and circumstance but not before Christine brought them into the house and tried to nurse them back to health.

January 15th

January 27th

I realize the second picture is a bit blurry but you have to understand the context in which it was taken.  This is after the house they were living in caught fire.  Christine went out to check on them this morning and smoke was billowing out of the house.  Evidently Bungie knocked one of the heat lamps down that we had rigged to keep the kids warm and it caught the hay on fire.  Fortunately, no one was hurt, the fire was put out and fresh bedding supplied to all.  Of course the entire area smells like a burn pile now but at least that’s it.  So we have 4 Red Wattle/Tamworth piglets out of this litter, 3 boys and a girl.  The girl is the only one with a name at this point, Spaz, as when she was born she wouldn’t stop running around the hut and even went up to her Mom’s nose the next morning and told her what she thought of the whole experience.

Okay, so this week we are bringing you a new Chile Powder for your culinary explorations. We’ve carried the whole chile for a while but now we have:

De Arbol Chile Powder ~ A favorite in Mexican cuisine, de Arbol, meaning "treelike", have a bold heat and a nutty, grass-like flavor with hints of smoke.  Use them in sauces, soups, stews, rubs, stir fry’s, chili, and flavored vinegars and oils.

Approximately  25,000 ~ 35,000 Scoville Units.

Since the beginning of the year we’ve also expanded to a few new stores.  You can now find us at all three Rosemont Markets in Yarmouth and Portland, as well as Whole Foods in Portland, and Eventide in Boothbay Harbor.  At the present time Whole Foods is only carrying the Whole Dried Chiles but that can change if you request them to carry particular items.

Enough of that.  I'll try and have a new recipe for you with the next post and hope to be able to tell you that the Jamaican Curry Powder is now available...

A New Year and Still No Piglets

We hope everyone had a wonderful holiday season and that you are working on those New Year’s Resolutions. It was an exhausting December for us and we are glad to be taking some down-time these next two weeks to regroup.  Yes, you heard right, we are taking time off.  We will not be at the Brunswick Winter Market this Saturday Jan. 14th. 

We hope you all understand and we thank you for making us work so hard throughout 2011. Without all of you we would be a lot less tired but nowhere near as grateful for having such great customers and clients.

We wish we could report that we are sitting on some sunny beach in the Grand Caymans, soaking up the rays and drinking some outstanding beverage with Anthony and crew. But we can’t.  We are here in wonderful Maine watching it snow and hoping that Bungie our Tamworth sow will hold off having her babies for a bit longer.  Thought for sure she was going to have them last weekend.  I think I can speak for all of us up on the ridge; sitting in a farrowing hut on a snowy day is not at the top of the list of things to do.  

If any of you missed the wonderful article Meredith Goad wrote for the Portland Press Herald here is the link: http://www.pressherald.com/life/foodanddining/spicy-and-hot_2011-12-21.html.  We were shocked when we reviewed the article in print, all we could say was, WOW!  Anyone in the food business knows, food critics can make you or break you and this was excellent for us.  I would also like to point out the great article John Golden did on Winter Markets for Downeast.com:  http://www.downeast.com/the-golden-dish/2011/december/thriving-winter-farmers-markets . It’s wonderful to see how the local movement has grown and how Maine is a leader for other states to follow. 

Any new stores for 2012?   Yes, we would like to welcome, Rosemont Market on Brighton Ave., in Portland to the Gryffon Ridge family; you will find over 21 of our items lining their shelves.  We would also like to welcome Eventide, a new store at 5 Boothbay Hill Road, Boothbay Harbor.  They will be opening their door this next week; if you’re in the area stop by and say hello to Kim and crew.  

As for a great recipe for all of you to try, this holiday season we gave new life to a dish my grandfather Bolton introduced me to.  We hope you enjoy!

Tourtiere (Pork Pie)

• 2 tablespoon light olive
• 1 pound ground Gryffon Ridge Pork
• 1 pound ground Eastern River Veal
• 1 1/2 cup chopped onion
• 3 clove garlic, crushed and finely chopped
• 2/3 cup shredded carrots
• 1/2 cup finely chopped celery
• 1 1/3 cup beef stock
• 4 teaspoons Cognac
• 2 teaspoon dried parsley
• 1 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 4 tablespoon dry bread crumbs

Two-Crust Pie:

• 2 cups flour
• 1 teaspoon salt 
•  2/3 cup plus 2 tablespoons lard
• 4 to 6 tablespoons ice cold water added 1 tablespoon at a time

 
Toss with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

Preheat an oven to 400F. Roll the pastry dough into 2 equal-sized circles to fit a 9-inch pie pan. Line the bottom of the pie pan with 1 circle and set aside the prepared pie pan and remaining pastry for later.

Using a large skillet, heat the oil over medium-high heat and sauté the pork, beef, onion, garlic, carrots, and celery until the vegetables are tender and the meat is cooked through. Drain any excess fat from the pan. Add the beef stock, Cognac, herbs, and spices to the meat and vegetables; simmer the mixture over low-medium heat, covered, for about 15 to 20 minutes.

Remove the skillet from the heat and stir the dry breadcrumbs into the mixture. Allow the meat filling to sit for 3 minutes. Spoon the filling into the prepared pie pan and top with the remaining pastry dough. Crimp the dough shut, flute the edges, cut vents in the top, and bake the pie for 12 minutes. Reduce the oven heat to 350F and continue baking the pie for 25 to 30 minutes, until the pastry is golden brown. 

We hope everyone has a wonderful week and we will see you at market January 21, 2012.

We're Back with Baharat & Heritage Pork

First off, I suck.  I know this because it has been almost 3 months since I last posted anything.  Since then we've been busy as hell and there doesn't appear to be any light at the end of the tunnel.  Okay I'm done both whining and apologizing.

These are the gilts that were born back in August.

 Today we’re going to talk about Baharat.  Pronounced Ba-har-ot, it is derived from the word Bharat which is the Hindi word for India.  For most people, when they think about spices, India comes to mind.  Rightly so, for many of the spices in use for the last 2,000 plus years originated in India and made their way via the Silk Road to China and the Middle East. 

Baharat has come to mean “spices”, and particularly, whatever spices are available at hand or in the region.  So, depending on where your Baharat was crafted would actually determine its composition.  For example; in Tunisia Baharat is basically black pepper and rosebuds with maybe a little cinnamon, while in Syria it might resemble our Pumpkin Pie Spice and be a mixture of allspice, cinnamon, nutmeg, and cloves. 

Our version comes from the region of the Persian Gulf and is a blend of Kashmiri Chile Powder, Cassia Cinnamon, Loomi (Black Limes), Black Peppercorns, Coriander Seed, Cumin Seed, Green Cardamom, Nutmeg, and Cloves.  Use it as a dry rub with lamb, beef, poultry, or fish.  Try adding it to stews, lentils, pilafs or season vegetables prior to sautéing.  Or blend with olive oil and lime or lemon juice and use as a marinade. 

On to the world of Pigs and Pork.  It looks like we will once again become semi-proud (parents?) of a litter of piglets in the next couple of weeks.  I think Bungie, (the pregnant sow) has a thing for holidays.  Her last litter was born on Easter Sunday.  This one is lining up for Christmas.  Not exactly what we had planned but then again the entire process wasn’t exactly up to us.  We had planned on early October not late December.  She evidently had different ideas.  Pictures and updates to come.

Off for a ride to Guilford, ME.

The Pork is in.  Last week we picked up a little over 1,000 lbs. of organically fed and forest raised heritage pork that we had processed by Herring Brothers up in Guilford. We have the following cuts available:

Gryffon Ridge Farm - Heritage Pork Price List

Red Wattle/Tamworth Cross

All Prices are per pound unless otherwise indicated.

Bacon	$10.00
Sausage – Garlic, Chorizo, Hot Italian, Breakfast	$9.00
Ham Steak	$8.75
Rack Ribs	$8.75
Country Ribs	$8.75
Bone-in Chops	$9.00
Bone-in Roast	$9.00
Fresh Ham	$8.00
Pork Belly	$9.00
Jowls (Guanciale)	$9.00
Smoked Hocks	$7.00
Fresh Hocks	$6.50
Ground Pork	$7.50
Heart, Liver, Kidney	$5.00
Rendered Lard (Quart)	$7.50

As always, our bacon, sausage and ham is processed without the use of added Nitrates.  While we will try to have all of the above items available at each market, if there are specific items that you would like, please either email or call us before Thursday, 5:00 p.m. preceding the market if at all possible.  Especially if you would like Rack Ribs or a Fresh Ham.  This time around the chops are an inch thick rather than the thin ones we had last time, the country ribs are very nice size, and all of the sausage is loose rather than being cased.  The bone-in roasts vary from 2 – 4 lbs. with most being in the 2 – 3 lb. range.  The fresh hams start around 8 lbs. and go up from there.

7 New Additions

So.  Like the last post, this will be a short one also. Seriously.  Last night, I’m down in Portland doing a delivery when I get a text from Christine at 7:08 that just says, “1 piglet”.  This meant that shortly after I left home the first one arrived.  This was quickly followed by #2 through #6.  I arrived back in time to greet #7 and help calm Zubenelgenubi  as she finished up the birthing process.  Three males and four females.

7 Dwarfs, I mean Red Wattles

The larger home she’s residing in made things much easier for all concerned.  Room for Charlie, Christine, myself, and a swollen sow along with a few cold ones and a pizza box.  And lighting.  Much smoother process.  By 11:15 all was done.  Kids were sleeping (about an hour at a time) and Christine bedded down with Zube ‘til morning.  We’ll get some more pictures up over the next few days.

Swollen Pigs & Chiles

This is going to be a short note as one, I don’t have a lot of time, and two, I don’t have a lot to say.  Nevertheless, I will take up some of your time with the following information.  For those of you that follow the saga of our hog raising, Zubenelgenubi, our Red Wattle sow, is due to have her next litter sometime in the next 72 hours or so.  Probably sooner rather than later.  Here’s a couple of pictures of her largeness inside and outside her house. 

Zubenelgenubi Snoring up a Storm

                                              

Searching for a Snack

This means that things will get crazy for a few days as we adapt to yet more critters running around the ridge.  Hopefully.  She didn’t fair too well with her last litter.

On to the world of spices.  We just received a new shipment of Ghost Peppers (Bhut Jolokia) from the Assam province of India.  These are truly special chiles that have been dried but not smoked.  For the uninitiated, Ghost Peppers are the hottest naturally occurring chile on the planet with a Scoville rating between 880, 00 and 1,014,000 units.  By way of comparison, a Habanero comes in around 350,000 units.  Surprisingly the heat does not last all that long.  While it is intense, it fades within 5 minutes on average and doesn’t set your lips on fire like a habanero.  It’s not all about the heat though.  These peppers have outstanding flavor that blends well with everything from chili to chocolate.  We also have Ghost Pepper powder which is a little more versatile as far as spicing up various items.  The whole chiles are nice if you want to add some heat and flavor and then yank the chile out of whatever it is your cooking.  See the next paragraph for availability.

By the end of the month we should have a full selection of whole chiles for you to choose from.  I know I told some of you in the next couple of weeks, but you know how it goes.  Anyway, the chiles are:

Puya

Ghost (Bhut Jolokia)

New Mexico

Ancho

Pasilla Negro

Guajillo

Chipotle Meco

Chipotle Morita

Habanero

Smoked Serrano

Mulato

Cascabel

We'll also have Mexican Oregano to accompany these.  A species of flowering plant in the Verbena family, it is not actually oregano.  It typically is stronger and less sweet than Mediterranean Oregano.

Mexican Oregano

Okay.  Maybe not so short.

The 666th Layer

Afternoon All,

Or rather, “Welcome to the 666^th layer of the Abyss.  Dehydration and desiccation available at no extra charge.  Dante, our concierge will be most pleased to show you to your private spot in the inferno.”  I know.  It’s not that bad.  The rest of the country has been suffering longer than us.  But you know what?  They don’t live in Maine.  I recall as a kid that you might see 90 in August.  Maybe.  Nowadays it’s pretty much guaranteed in the summer. Global warming, El Nino, La Nina, Mayans.  Take your pick.  Weather Channel says it is 99, backyard thermometer says 101. Dog won’t come out of the cellar.  But, without that blasted orb in the sky we wouldn’t have the following new offerings for you.

Matcha Green Tea Salt - Premium green tea leaves are ground to a powder and then blended with fine sea salt.  The delicate flavor of Matcha pairs wonderfully with eggs, noodles, tofu, seafood, tempura, and even chocolate.  This is a really smooth salt with a subtle finish.

Merlot Salt - Both visually stunning and delicious, the rich wine flavor will add a bold dimension and a striking contrast when used as a finishing salt.  Outstanding when paired with beef or lamb; try on pasta, in sauces, gravies, and even with chocolate and custards.  Lots of potential with this one.  I think it would even pair well with a rich vanilla ice cream.

Maine Sea Salt (Fine & Coarse) - Pure sea salt created by solar evaporation from Maine ocean waters.  A clean tasting salt that pairs well with grilled meats, fresh vegetables, and seafood.  Great choice for rimming your Margarita or Daiquiri glass.

That’s it.  Short and to the point. Take care and put on your SPF3000.